Add the animal crackers to a food processor, Pulse until they become fine crumbs.

Add the melted butter and pulse again until combined.

Pour and press into a 8 inch spring-form pan.

In a small bowl combine the gelatin and ¼ cup sugar. Pour the boiling water over top and stir until the sugar dissolves. Allow to cool before adding to the cream cheese mix.

In a stand mixer combine the cream cheese and ¼ cup sugar. Whisk until fluffy.

Add the pitted cherries to the food processor and pulse until the cherries become fine pieces. Add this mixture to the cheesecake mixture, mix until combined.

Add the cooled gelatin to cheesecake mixture, whisk on high until it thickens.

Pour this mixture over top of the crumb layer. Pop in the fridge and allow to set up for at least 2 hours, up to 4 hours.

In a small bowl combine the gelatin and ¼ cup sugar. Pour the boiling water over top and stir until the sugar dissolves. Allow to cool before adding to the cream cheese mix.

In a stand mixer combine the cream cheese and ¼ cup sugar. Whisk until fluffy.

In a food processor pulse the pistachios until they become paste-like. Transfer that to the cheesecake mixture and whisk on medium speed until combined.

Add the cooled gelatin to cheesecake mixture, whisk on high until it thickens.

Add the food colouring if desired. Mix well.

Pour this mixture over top of the cherry layer. Pop in the fridge and allow to set up for at least 2 hours, up to 4 hours.

In a stand mixer combine the heavy cream and sugar, whisk on low initially then gradually increase to high speed until the mixture is fluffy. Spread over top of the cheesecake. If you like you can top with fresh cherries and crushed pistachios.

Serve with a big old cherry and pistachio loving smile!